{"id":5443,"date":"2017-02-26T17:13:14","date_gmt":"2017-02-27T01:13:14","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=5443"},"modified":"2017-02-26T17:13:14","modified_gmt":"2017-02-27T01:13:14","slug":"corned-beef-hand-pies","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=5443","title":{"rendered":"Corned Beef Hand Pies"},"content":{"rendered":"

\"\"Flaky little pie crusts stuffed with corned beef, cabbage, carrots, and onions will be the hit of your St. Patrick’s Day party. These savory treats are also a great way to use leftover corned beef, and are easy to pack in a lunch.<\/p>\n

Did I say leftover<\/em> corned beef? The only way that ever happens around here is if I cook two roasts! And now that The Man has had a taste of these\u00a0hand pies, I may have to cook three.<\/p>\n

I originally made these with green pie crust. You know . . . going with the whole green theme. I don’t have a problem eating green baked goods; green doughnuts taste just as good as normal doughnuts, right? But to be honest with you, the green crust didn’t photograph very well. \"\"\"\"<\/p>\n

If you want to do it for fun, just add a few drops\u00a0of green food color to the buttermilk before you add it to the flour. (I may<\/em> have gone a little overboard with the coloring.) Hand pies with shiny golden brown crusts are lovely, and can be used for any occasion, so I’ll just let you choose.<\/p>\n

I also played with the crust and made shamrock shaped pies. The half circles are easier to make – definitely less time consuming, but the shamrocks are pretty cute. They just have those little corners that you have to pay attention to and get sealed properly. If you’re up for a challenge and you have a large shamrock cookie cutter, give them a whirl!<\/p>\n

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Corned Beef Hand Pies<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes approximately 24 hand pies if using 4-5 inch circles.<\/div>\n
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Ingredients<\/div>\n